- Dec 16, 2012
- 5
- 10
Hello All,
I'm pretty new to smoking. Second time to fire it up.
Smoked 2 chicken breasts (brined and rubbed) for 2.5 hours until internal temp was 168. Brought it into the house and when I was adjusting the probes, red juices ran out.. And a lot of it too.
I'm not sure how important the "until juices run clear" is. The temp is there.. Just not sure what to do with it at this point? :) Eat it? Stick it back on?
I tried with a few probes and the temp is there.. Help?
Thanks!!!
-Brett
I'm pretty new to smoking. Second time to fire it up.
Smoked 2 chicken breasts (brined and rubbed) for 2.5 hours until internal temp was 168. Brought it into the house and when I was adjusting the probes, red juices ran out.. And a lot of it too.
I'm not sure how important the "until juices run clear" is. The temp is there.. Just not sure what to do with it at this point? :) Eat it? Stick it back on?
I tried with a few probes and the temp is there.. Help?
Thanks!!!
-Brett
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